Chicken and Basil Stir-Fry

Serving size:
 4 Servings


    • 1 lb
    • chicken (cut into stir-fry pieces)
    • 1 T
    • vegetable oil
    • 2 clv
    • garlic (minced)
    • 1 T
    • ginger (fresh, minced)
    • 1⁄4 t
    • chili flakes
    • 2⁄3 c
    • chicken stock (fat skimmed off)
    • 1 T
    • fish sauce
    • 2 t
    • corn starch
    • 3 c
    • basil leaves (fresh, lightly packed )
    • salt
20 minutes
Ready in
20 minutes


This quick stir-fry is really nicely seasoned, almost like your favorite Thai resaurant! Serve with basmati or jasmine rice for a perfect meal.

Adapted from Sunset, May 2003.


Heat the oil in a 10- to 12-inch nonstick or seasoned cast iron skillet over high heat. Add the garlic, ginger, chili flakes, and the chicken strips. Cook, stirring often, for 3-5 minutes until the chicken is cooked through (check the center of one of the strips).

In a small bowl, whisk together the broth, fish sauce, and cornstarch until well-combined. Pour the sauce into the skillet and while stirring, bring to a boil. Remove from heat and add the basil leaves and toss. Taste, and add salt if needed. Serve hot.